1/2 kg of minced beef, washed and drained out of water
4-5 green chilies
3-4 onions, sliced
1 teaspoon of garlic paste
1 teaspoon of ginger paste
2 tablespoons of chopped coriander leaves
1 teaspoon of red chili powder
1 teaspoon of coriander powder
1 teaspoon of black pepper powder
1 teaspoon of garam masala powder (that has toasted 3-4 cinnamon, 5-6 cardamoms, 3-4 cloves, 1/4 of nutmeg and 2 mace threads and a few mustard seeds)
salt as needed
1/2 cup of soybean oil
In a mortar pestle, slightly smack the green chilies and onion slices.
Heat a tawa. Slightly toast the bread pieces. Now break the pieces into fine crumbs when the bread cools down.
Mix the breadcrumbs with the minced meat, onions, ginger and garlic pastes, green chilies, coriander leaves, red chili, coriander, black pepper and garam masala powders. Also mix in salt.
Now crack the egg in a bowl. Beat well.
If you see that the meat mixture is a bit soft, then add just half of the egg. If it is not too soft, then add the whole egg, a little at a time, while mixing. The egg works as a binder, but make sure that you do not add so much egg that the mixture becomes soft that is prone to breaking off when made into balls.
Make balls out the mixture. Now press slightly with your fingers to flatten the balls into a “chapli” shape.
Heat a frying pan with 2-3 tablespoons of oil. Shallow fry a few kababs at a time until brown.
Grease the pan again with oil for another batch when frying more kababs.